Yuan HB - Search Results

1

Far-Infrared Optimization of the Fragrance-Improving Process with Temperature and Humidity Control for Green Tea.

Hua JJ, Yuan HB, Deng YL, Jiang YW, Wang JJ, Dong CW, Li J. Hua JJ, et al. Among authors: yuan hb. J Food Sci. 2018 Jun;83(6):1668-1675. doi: 10.1111/1750-3841.14130. Epub 2018 May 28. J Food Sci. 2018. PMID: 29806704

2

Irreversible sediment formation in green tea infusions.

Xu YQ, Chen GS, Wang QS, Yuan HB, Feng CH, Yin JF. Xu YQ, et al. Among authors: yuan hb. J Food Sci. 2012 Mar;77(3):C298-302. doi: 10.1111/j.1750-3841.2011.02583.x. Epub 2012 Feb 13. J Food Sci. 2012. PMID: 22329921

3

The impact of Ca2+ combination with organic acids on green tea infusions.

Xu YQ, Zhong XY, Yin JF, Yuan HB, Tang P, Du QZ. Xu YQ, et al. Among authors: yuan hb. Food Chem. 2013 Aug 15;139(1-4):944-8. doi: 10.1016/j.foodchem.2013.01.025. Epub 2013 Jan 23. Food Chem. 2013. PMID: 23561194

4

Analysis of cream formation in green tea concentrates with different solid concentrations.

Xu YQ, Chen SQ, Yuan HB, Tang P, Yin JF. Xu YQ, et al. Among authors: yuan hb. J Food Sci Technol. 2012 Jun;49(3):362-7. doi: 10.1007/s13197-011-0281-8. Epub 2011 Feb 5. J Food Sci Technol. 2012. PMID: 23729857 Free PMC article.

5

Sediments in concentrated green tea during low-temperature storage.

Xu YQ, Chen GS, Du QZ, Que F, Yuan HB, Yin JF. Xu YQ, et al. Among authors: yuan hb. Food Chem. 2014 Apr 15;149:137-43. doi: 10.1016/j.foodchem.2013.10.084. Epub 2013 Oct 30. Food Chem. 2014. PMID: 24295687

6

The major factors influencing the formation of sediments in reconstituted green tea infusion.

Xu YQ, Hu XF, Tang P, Jiang YW, Yuan HB, Du QZ, Yin JF. Xu YQ, et al. Among authors: yuan hb. Food Chem. 2015 Apr 1;172:831-5. doi: 10.1016/j.foodchem.2014.09.143. Epub 2014 Oct 5. Food Chem. 2015. PMID: 25442627

7

Preventive Effects of Catechins on Cardiovascular Disease.

Chen XQ, Hu T, Han Y, Huang W, Yuan HB, Zhang YT, Du Y, Jiang YW. Chen XQ, et al. Among authors: yuan hb. Molecules. 2016 Dec 21;21(12):1759. doi: 10.3390/molecules21121759. Molecules. 2016. PMID: 28009849 Free PMC article. Review.

8

Sensory quality evaluation for appearance of needle-shaped green tea based on computer vision and nonlinear tools.

Dong CW, Zhu HK, Zhao JW, Jiang YW, Yuan HB, Chen QS. Dong CW, et al. Among authors: yuan hb. J Zhejiang Univ Sci B. 2017 Jun;18(6):544-548. doi: 10.1631/jzus.B1600423. J Zhejiang Univ Sci B. 2017. PMID: 28585431 Free PMC article.

9

Comprehensive Lipidome-Wide Profiling Reveals Dynamic Changes of Tea Lipids during Manufacturing Process of Black Tea.

Li J, Hua J, Zhou Q, Dong C, Wang J, Deng Y, Yuan H, Jiang Y. Li J, et al. J Agric Food Chem. 2017 Nov 22;65(46):10131-10140. doi: 10.1021/acs.jafc.7b03875. Epub 2017 Nov 7. J Agric Food Chem. 2017. PMID: 29058896

10

Characterization of the volatile components in green tea by IRAE-HS-SPME/GC-MS combined with multivariate analysis.

Yang YQ, Yin HX, Yuan HB, Jiang YW, Dong CW, Deng YL. Yang YQ, et al. Among authors: yuan hb. PLoS One. 2018 Mar 1;13(3):e0193393. doi: 10.1371/journal.pone.0193393. eCollection 2018. PLoS One. 2018. PMID: 29494626 Free PMC article.

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